These Cranberry Orange steel cut oats were inspired by my favorite Tried and True Cranberry Bread recipe. Like the bread, three simple ingredients – dried cranberries, orange zest and nuts – transform a boring bowl of oatmeal into a creamy, healthy, nutty, and tasty breakfast.
If you’ve ever made steel cuts, you know they take 30 to 45 minutes to cook, unless, you pre-soak them. I used to soak them overnight, but since I found myself forgetting most nights, I’ve gone to a pre-soak in the morning. While I’m steeping my first cup of tea, I boil some water, pour in the oats, cover and let them soak until I get hungry. It only takes 30 minutes but they can soak as long as you want. Once pre-soaked, the oats only take about 15 minutes to cook up.
Cranberry Orange Steel Cut Oats Recipe
Recipe Author: MJ of MJ’s Kitchen
Serves: 4 – ½ cup servings
Prep and Cook time: 15 minutes after a half hour rest
½ cup steel cut oats
¼ tsp. salt
1 ½ cups water
½+ cup Vanilla almond milk
¼ cup dried cranberries
2 tsp. brown sugar or to taste
¼ cup chopped pecans or walnuts
Zest from half of a large orange
- Bring 1 ½ cups water to a boil in a sauce pan. Slowly add the oats, stirring. Bring back to a boil stirring constantly. Remove from the heat and cover. Let sit at least 30 minutes.
- Reheat the oats with ½ cup almond milk. Bring to a boil, reduce to a simmer and stir for about 5 minutes. If the oats appear too thick, add a little more milk.
- Add the cranberries and brown sugar. Cook, stirring occasionally for 8 to 10 minutes. Taste for texture, sweetness and saltiness. Adjust each to your tastes.
- Add the nuts and orange zest. Stir and cook for another minute or 2 until the oats are to the desired doneness and thickness.
- Divide the oatmeal between two bowls and enjoy!
If you want, you can juice the orange and have a glass of fresh squeezed orange juice with your oats.
Thickness of oats – Steel cuts soak up a lot of liquid; therefore, the longer they soak and cook, the more liquid you’ll need. So just keep adding almond milk until you get the consistency you want.
Almond milk – Almond milk, soy milk or regular milk can all be used for these oats.
The Sweetener – For the sweetener, I prefer brown sugar, but you can use honey, maple syrup or whatever sweetener you want. We find that 2 tsp. of brown sugar provide enough sweetness for us, but, again, you can adjust that to your tastes.